No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me.
Proust Swanns Way
The humble Madeleine had the power to evoke childhood memories that inspired Proust’s most famous work, In Search Of Lost Time. Yet, despite their lofty literary associations, Madeleines are, simply, small sponge cakes baked in a special scalloped tray that gives them their distinctive shape. Even though they are actually completely unassuming, they are simply delicious served warm from the oven with a cup or tea or coffee, buttery and fragrant, crisp on the outside and soft on the inside.
Bake them once and you are very likely going to become Madeleineobsessed. That’s because, like Macarons, you can create endless new flavour combinations, dip them in chocolate or caramel, cover them in glaze, your imagination is the only limit.
There are several ways to make Madeleines, some more complicated than others. The method here may upset the purists but is actually the easiest, requiring no special equipment other than the Madeleine mould.
here's what you'll need...
- 115g unsalted butter
- 150g golden caster sugar
- 125g flour
- 2 large eggs at room temperature
- 1 tbsp lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla paste or couple of drops lemon extract
- Pinch of salt
- 4 tbsp icing sugar to dust
To grease the mould:
- 3 tbsp (about 45g) unsalted butter, melted
- 1 tbsp plain flour